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Gluten-free choc-mint cookie ripple cake recipe
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Prep Time:
20 minutes
Cook Time:
Total Time:
20 minutes
Transform the beloved ripple cake into a gluten-free sensation by using GF choc-chip cookies for a soft and gooey texture. Elevate with a choc-mint twist for a vibrant green masterpiece topped with Aero mint chocolate chunks that will wow any crowd!
Ingredients:
  • 500ml (2 cups) Thickened Cream
  • 36.00 gm icing sugar mixture
  • 3 tsp peppermint essence
  • Green liquid food colouring, to tint
  • 252g pkt Ultimate Gluten Free Cookies 40% Chocolate Chips
  • Aero Mint chocolate block, chopped, to decorate
Instructions:
  • Using an electric mixer, whip together cream and icing sugar in a bowl until soft peaks form. Mix in peppermint essence until combined. Add green coloring to tint and continue beating until just-firm peaks form.
  • On a serving plate, create a strip of cream mixture down the center. Spread 1 heaped tablespoon of cream mixture over a cookie and sandwich with another cookie. Repeat with 2 more cookies to make a stack of 4 cookies. Position the stack on its side at the beginning of the cream strip on the plate. Repeat layering with the remaining cookies and cream to form 2 more stacks, placing each behind the last to create a log shape (you will have two leftover biscuits).
  • Smooth the remaining luscious cream mixture over the log until fully coated. Lightly cover with foil and chill in the fridge overnight or until firm.
  • Take the chilled cake out of the fridge, discard the foil, and generously adorn it with chopped Aero mint chocolate. Enjoy right away.

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